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Recipes > Beef Stew
Guyanese and Trinidadian Recipes

Beef Stew


¼ cup flour
¼ tbsp black pepper
1 lb beef stewing meat, trimmed and cut into one-inch cubes
5 tbsp vegetable oil
2 tbsp vinegar
1 cup red wine (optional)
3 beef bullion cubes
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into quarter-inch rounds (optional)
2 large potatoes, peeled and cut into three-quarter- inch cubes
Salt to taste


  • Combine the flour and pepper in a bowl. Add the beef and toss to coat well.
  • Heat 3 tablespoons of the oil in a large pot.
  • Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch. Add more oil as needed between batches.
  • Remove the beef from the pot and add vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any brown bits. Add the beef, diluted bullion cubes, and bay leaves.
  • Bring to a boil, then reduce to a simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 90 minutes.
  • Add the onions and carrots and simmer, covered for ten minutes.
  • Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Season with salt and pepper to
  • taste.
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